Garlic cloves belongs to the genus Allium and family liliaceae, is one of the more commonly used health
supplements and its therapeutic benefits. Many attempts were carried out to elucidate its importance since it
contains natural antioxidant enzymes, i.e. catalase (CAT) and peroxidase (POD). These natural enzymes were
extracted from garlic cloves and their activities and kinetic characterization were investigated. The results
indicated that the activity, protein content and specific activity of catalase and peroxidase were (2.05 Units/ml,
204.4 Units/ml), (4.2 mg/ml, 5.11mg/ml) and (0.448 Units/mg protein, 40 Units/mg protein), respectively. The
optimum pH and temperature of these enzymes under investigation were 7.0, 5.5 and 40ºC, 50ºC, respectively.
The Km and Vmax for catalase and peroxidase enzymes were equalled to (1.88 ml/100ml, 0.37ml/100ml) and (6.43 Units/ml/min, 16.58Units/ml/min) , respectively.